Duck soup
Description
A hearty first course. This soup turns out not only very, very tasty, but also highly nutritious. Even a small bowl will keep you full throughout a long workday. In duck soup, you can use not only buckwheat, but also other grains, and even vermicelli. But I personally prefer buckwheat the most—it's light enough, making the soup rich and nourishing, yet not heavy. My version. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the root vegetables. Rinse the duck under running water and place it in boiling water. Add salt and simmer for 30 minutes over low heat.
- 2
Step 2
Cut the potatoes into small pieces and put them into a pot.
- 3
Step 3
5 minutes after the water comes to a boil again following the addition of potatoes, add the buckwheat. Cook for 15 minutes.
- 4
Step 4
Meanwhile, chop the onion, grate the carrot on a fine grater, and sauté them in sunflower oil.
- 5
Step 5
Add the sautéed vegetables to the soup, taste for salt, and cook for 10 minutes until done. Then cover the soup tightly with a lid and let it sit for 15 minutes.
- 6
Step 6
The duck soup is ready.